Quinoa Veggie Bowls with Tahini Dressing

Ingredients

• 1/4 cup tahini
• 1 tbsp freshly squeezed lemon juice
• 1/2 small clove garlic, minced
• 1 tsp honey
• 1/2 tsp ground cumin
• 3 tbsp hot water
• 2 tbsp red wine vinegar
• 1 tsp white sugar
• Pinch kosher salt
• 1/2 small red onion, peeled and very thinly sliced
• 2 cups cooked quinoa, at room temperature
• 1/2 cup canned chickpeas, rinsed and drained
• 2 tbsp chopped parsley
• 1 tsp grated lemon zest
• 1 tbsp olive oil
• 1/4 tsp each kosher salt and pepper
• 3 eggs
• 2 baby bok choy, sliced into thin ribbons
• 2 mini cucumbers, chopped
• 1 small carrot, peeled and sliced into thin matchsticks
• 14 cherry tomatoes, halved
• 2 radishes, thinly sliced